Balti Curry paste
Unit/Weight : 300Gr
Brand : Mida
Country : India
A Balti (Balti: བལི་, Urdu: بلتی) is a type of curry served in a thin, pressed steel wok-like "balti bowl". It is served in many restaurants in theUnited Kingdom.
The precise origins of the Balti style of cooking are uncertain; some believe it to have been invented in Birmingham, England while others believe it originated in the northern Pakistani region of Baltistan in Kashmir from where it spread to Britain.
Balti Beef Curry
1 tablespoon vegetable oil
750g beef skirt steak, cut into 2cm cubes
1 garlic clove, crushed
1 medium brown onion, chopped coarsely
2cm piece fresh ginger, grated
½ cup (150g) balti curry paste
410g can crushed tomatoes
¾ cup (180ml) water
½ cup (125ml) buttermilk
½ cup coarsely chopped fresh coriander leaves
1 medium tomato (150g), seeded, sliced thinly
steamed basmati rice, to serve (optional)
- Heat half the oil in a large deep frying pan; cook beef in batches until browned all over.
- Heat remaining oil in pan; cook garlic, onion and ginger, stirring, until onion softens. Add curry paste; cook, stirring until paste is blended with onion mixture.
- Return beef to pan with undrained tomatoes and water; bring to the boil. Reduce heat; simmer, covered 45 minutes. Uncover; simmer about 10 minutes or until beef is tender, stirring occasionally. Remove from heat; stir in buttermilk.
- Sprinkle curry with coriander and tomato and serve with steamed basmati rice, if desired.